When you’re feeling too lazy to head out to your favourite korean fried chicken place, cook it at home! Here’s the recipe for you to indulge in.
Prep time: 20 minutes
Cooking time: 30 minutes
- 1 kg chicken, cut into bite-size pieces
- 1 ¼ tsp salt
- ¾ tbsp finely chopped garlic
- ¾ tbsp finely grated ginger
- 1 cup potato starch
For the spicy sauce:
- 1 tsp grated ginger
- 1 tsp finely chopped garlic
- 1 tbsp chilli flakes
- 2 tbsp Korean hot pepper bean paste
- 2 tbsp sugar
- 1 tbsp white vinegar
- 2 tbsp light corn syrup
Double-frying is the Korean’s secret to achieving a delicate yet crackly crust.
- Marinate chicken with salt, garlic, and ginger for ½ hour. Generously cover each piece of marinated chicken with potato starch.
- Fry chicken pieces in 2 batches in hot oil until cooked, which takes around 6 minutes.
- Remove and fry the remaining pieces. Briskly refry the first batch again until crispy and lightly golden in colour. Drain chicken pieces on kitchen paper towels.
- Heat another pan with 2 tablespoon of oil, sauté ginger, garlic, chilli flakes, and hot pepper bean sauce until fragrant.
- Add in sugar, vinegar, and corn syrup. Bring to a slow boil. Turn off heat, add chicken, and stir to coat with the sauce. Sprinkle over some sesame seeds and serve.